Ramen Cabbage Salad
A crunchy, colorful salad made with ramen noodles, fresh cabbage, and a tangy-sweet dressing. Quick to toss together and bursting with flavor!
Ingredients
- 3 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 2 packets ramen noodles (broken into chunks, seasoning reserved)
- 3 green onions (sliced)
- 1/2 cup toasted slivered almonds
- 1/2 cup vegetable oil
- 1/4 cup rice vinegar
- 3 tablespoons sugar
Instructions
- Toast ramen and almonds: In a dry skillet, toast 2 packs broken ramen and 1/2 cup almonds over medium heat for 5-7 minutes, stirring until golden.
- Mix veggies: In a large bowl, toss 3 cups green cabbage, 2 cups red cabbage, 1 cup carrots, and 3 sliced green onions.
- Make dressing: In a saucepan, heat 1/2 cup vegetable oil, 1/4 cup rice vinegar, and 3 tablespoons sugar. Add ramen seasoning. Stir until sugar dissolves.
- Combine salad: Pour dressing over veggies. Add toasted noodles and almonds. Toss gently until coated evenly.
Notes
- Use pre-shredded cabbage to save time.
- Store parts separately for crunchier leftovers.
- Add protein like grilled chicken or tofu for a full meal.
- Swap rice vinegar with apple cider vinegar if needed.
- Keep some ramen and almonds for topping.